Pecan Sticky Buns

14 ingredients
1 steps

Ingredients

  • Dough:
  • 2 c flour
  • 1/3 c white sugar
  • 2 pkg's rapid rise yeast (make sure not expired)
  • 1 1/2 tsp salt.
  • Warm Milk mixture:
  • 3/4 c water
  • 3/4 c milk
  • 1/3 c butter
  • Pecan Topping:
  • 2/3 c firmly packed light brown sugar
  • 2/3 c light corn syrup
  • 6 Tsp butter
  • 1 1/2 c pecan pieces

Directions

  1. 1
    {"0":"Dough:","2":"In a saucepan heat the milk mixture to 105 - 115 degrees (you will kill the yeast if hotter than this!)","3":"Add to the dry ingredients once cooled.","5":"Add enough flour to make soft dough. Knead on a floured surface for 8 minutes. Roll dough to a 24 X 18 inch rectangle (just estimate). Brush with 2 Tbsp melted butter and sprinkle with 1 Tbsp cinnamon and 8-oz chopped\/sugared dates (don't skip this part!). Beginning at the short end, roll up like you would for a jelly roll. Pinch seam to seal and cut into 8 pieces. Place into pan; cut sides up. **Cover tightly with saran wrap and place pan in refrigerator overnight (2-24 hours).","7":"The next day:","9":"Uncover dough and let sit for 10 minutes. Cook at 375 for 30-45 minutes (start checking at 30 minutes). Invert onto sheets of foil covered with wax paper. I usually have to take a spatula and scoop the caramel\/pecan mixture onto the tops of the rolls. The rolls freeze well and can be eaten again at a later date.","11":"Pecan Topping:","12":"Heat the above ingredients in a saucepan until the sugar dissolves; stirring often. Pour into a 9 X 13 inch baking pan. Arrange the pecan pieces evenly in bottom."}

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